15 Nov 2010 Poached Pear Salad

My friend Louise made this wonderful Poached Pear Salad for Cookbook Club last weekend.  Louise, one of the best cooks in the world,  has been making this salad, to much acclaim, for her family’s Thanksgiving dinner for the last I-don’t-know-how-many years.  I am so glad Louise shared this with us!  You have your hands on tried-and-true family recipe! The Poached Pear Salad is ideal for any fancy meal. It would also be good for a light lunch when paired (peared! now there’s a joke in the making… Hmm, no light bulbs going off here…, obviously someone more talented than I needs to come up with it 🙂 ) when paired with a bowl of soup or a sandwich. The salad looks elegant, tastes great and is dead easy to throw together at the last minute (as longs as the pears have been made and chilled ahead of time).

The green salad surrounding the poached pear can be customized as  you wish.  Louise used a bag of mixed salad greens, including some of that bitter stuff, and a sprinkling of feta cheese (some pomegranate seeds might have been a  nice addition, too).  I am going to use mixed lettuces with a sprinkling of blue cheese, some sweet and spicy pecans and some dried cranberries.  My daughter is thinking about baby spinach, macadamia nuts and goat cheese.  What will you come up with?  Arugula, walnuts and orange bits?  Bibb lettuce and almonds? Let me know!

Three cheers for Poached Pear Salad!! Easy, customizable, good looking, and great tasting! I have a feeling this salad will become a staple in my, and your, dinner party and elegant lunch repertoire.

Poached Pear Salad

  • 6-8 Bosch Pears, with stems left on, peeled (Bosch pears are the ugly brown skinned pears.  I’d suggest using smaller pears so your guests aren’t too full after the salad to enjoy the main meal)
  • 2 cups Port, Shriaz or Zinfandel (The choice of wine will affect the taste of your pears.  Louise prefers a good port.  I liked the pears poached in Zinfandel)
  • 1 cup sugar
  • 1 cup water
  • 3 slices orange
  • 4 star anise
  • 1 bag of salad greens
  • Cheese of choice, about 1 T. per plate (feta, blue, goat)
  • Extra toppings of choice, if desired: chopped nuts, candied nuts, dried cranberries, pomegranate seeds…
  • In a large pan with a lid, combine wine, sugar, water, and star anise.  Turn heat to high and bring mixture just to a boil, stirring to dissolve sugar.

    Add peeled whole pears-with stem intact-to hot liquid turning to coat well.

    Stir in orange slices

    Cover pan and simmer pears on low for 10 to 15 minutes, turning pears occasionally, until pears are tender, but still hold their shape.

    Discard star anise.  Remove pears to a bowl and set aside to cool.

    Turn up heat under the wine mixture, heat to boiling, and simmer, uncovered, for about 20 minutes.  Liquid should thicken and reduce to 1 ½ cups. (Pour liquid into measuring cup every once in awhile to measure progress).  When pears are cool, cut in half lengthwise, and carefully remove core.

    Pour reduced wine and the orange slices over halved pears.  Cover and chill for at least 4-6 hours, and up to two days.

    When ready to serve, cut pear into a fan and the bottom(see picture above), and keeping intact at the narrow top end.  Place pear in the middle of a salad plate and carefully spread out the fanned bottom part.

    Discard the orange slices. Reserve the wine syrup and pour into a serving bowl to pass at the table (will be extra dressing).

    Circle the fanned pear with a desired amount of salad greens.  Sprinkle greens and/or pear with approximately 1T. of the crumbled cheese of your choice and any desired “gilding the lily” toppings.

    Pass the reserved wine syrup at the table as a dressing (or serve with a light champagne vinaigrette).

    Thanks for stopping by my kitchen today…, and I am so glad you were able to meet my good friend Louise.  Maybe one of these days she will share some more of her recipes with us!

    You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
    2 Responses
    1. Sally Twesten says:

      I first made this recipe (didn’t have orange slices, nice addition) when I assisted one of the guest chefs at Draegers over a dozen years ago. Truly is a keeper and everyone always likes it. Good with “baby cheese cakes next to the fanned pear – form mini chevre cheese balls and roll in crushed candied pecans.

    Leave a Reply

    XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>